tag:blogger.com,1999:blog-1498827268565630489.post65993850956566013..comments2024-03-20T16:59:59.486-04:00Comments on The View from My Italian Kitchen: "Brown," Don't "Caramelize"Ron Jameshttp://www.blogger.com/profile/14889299300426900456noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1498827268565630489.post-51032705135323393882016-06-20T18:14:10.708-04:002016-06-20T18:14:10.708-04:00Sorry, that was supposed to read the 'chef Mic...Sorry, that was supposed to read the 'chef Michael Smith'.Anonymoushttps://www.blogger.com/profile/08819311807150858822noreply@blogger.comtag:blogger.com,1999:blog-1498827268565630489.post-58521237341777358342016-06-20T18:13:18.366-04:002016-06-20T18:13:18.366-04:00On FoodTV Canada, the check Michael Smith uses car...On FoodTV Canada, the check Michael Smith uses caramelize every time he browns meat, which drives me batty! AND not only that, but he actually goes on to explain that "the sugars in the meat start to brown and change!" <br /><br />Thank you for your post because this drives me nuts!Anonymoushttps://www.blogger.com/profile/08819311807150858822noreply@blogger.comtag:blogger.com,1999:blog-1498827268565630489.post-25759784514141330122013-12-04T00:13:14.742-05:002013-12-04T00:13:14.742-05:00You're absolutely right and I have written at ...You're absolutely right and I have written at length about the whole "with with juice" issue. You can have something WITH a jus (juice) and you can have something AU JUS (with juice), but you can't have something with an "au jus." And the people who market packets of "Au Jus Sauce" should be boiled in their own product.Ron Jameshttps://www.blogger.com/profile/14889299300426900456noreply@blogger.comtag:blogger.com,1999:blog-1498827268565630489.post-31678502416607012802013-08-31T13:43:10.770-04:002013-08-31T13:43:10.770-04:00THANK YOU!!! I yell at the tv every time some &qu...THANK YOU!!! I yell at the tv every time some "celebrity chef" says they are caramelizing meat, chicken, even seafood.. Rachel said once that scallops are "just so full of sugar, they get that great caramelization on them".<br /><br />But can we discuss "au jus". Every time I hear a tv chef say, "now we'll make the au jus", or "dip it in the au jus". Aaaargh! It's JUS. Au jus means "with juice" (from the meat). You cannot make a "with juice", But you can serve something with juice "au jus"Anonymousnoreply@blogger.com